Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis 2021
DOI: 10.1007/978-3-030-74768-8_17
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Spectroscopy of Phenolic Antioxidants

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“…(2) The average color value of the calibration solution (R avg , G avg and B avg ) and vegetable oils (R avg ) was converted to absorbance using the modified Beer–Lambert (Equation (4)) [ 32 ], as follows: where:…”
Section: Methodsmentioning
confidence: 99%
“…(2) The average color value of the calibration solution (R avg , G avg and B avg ) and vegetable oils (R avg ) was converted to absorbance using the modified Beer–Lambert (Equation (4)) [ 32 ], as follows: where:…”
Section: Methodsmentioning
confidence: 99%